Our Plans
Easy-Prep Soy & Ginger Barramundi
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Easy-Prep Soy & Ginger Barramundi

Easy-Prep Soy & Ginger Barramundi

with Creamy Roast Veggie Salad

Take barramundi to the next level with a simple-but-super soy-ginger style marinade. Serve with a warm roast veggie salad and you have yourself a lovely low carb dish!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Under 650kcal
Under 40g carbs
Quick Prep
Allergens:
Soy
Gluten
Fish
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 bag

Potato, Carrot & Zucchini Mix

1 packet

ginger paste

1 packet

garlic paste

1 packet

barramundi

(Contains Fish; May be present: Crustacean, Mollusc. )

1 bag

baby spinach leaves

1 packet

mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains Soy, Gluten;)

½ tbs

brown sugar

drizzle

white wine vinegar

sideBannerName

Nutritional Values

Energy (kJ)1817 kJ
Fat19 g
of which saturates3.4 g
Carbohydrate30.4 g
of which sugars12.9 g
Protein33.3 g
Sodium716 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Place potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

• Meanwhile, in a small bowl, combine ginger paste, garlic paste, the soy sauce, the brown sugar and a drizzle of the white wine vinegar.

3
3

• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Season both sides of barramundi. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 3-4 minutes each side (depending on thickness). • Remove pan from heat. Add soy-ginger mixture, carefully turning barramundi, until well coated.

TIP: Barramundi is cooked through when it turns from translucent to white.

4
4

• To tray with roast veggies, add baby spinach leaves and mayonnaise. Toss to combine. Season to taste. • Divide soy and ginger barramundi and roast veggie salad between plates. • Spoon any remaining pan juices over barramundi to serve. Enjoy!

TIP: Toss the veggies on the oven tray to save on washing up!